Refrigerator

• 1

  Place the turkey on a tray with raised edges. Some juices may leak out. Keep the bird in its packaging.

• 2

  Put the tray with the turkey in the fridge. Check the temperature setting. It should be no higher than 40 degrees Fahrenheit.

• 3

  Leave the turkey in the fridge for 24 hours for every 4 to 5 lbs. it weighs. For example, if your turkey weighs between 20 and 24 lbs., it needs five to six days to thaw. If it is a smaller bird -- between 4 to 12 lbs. --it needs one to three days to thaw.

• 4

  Cook the turkey no later than two days after it has thawed. You may refreeze it if necessary.

Cold Water

• 1

  Place the turkey in a water-tight plastic bag.

• 2

  Fill a clean sink with cold water. Submerge the turkey.

• 3

  Leave the turkey in the water for about 30 minutes per lb. For example, a 4-lb. turkey requires two hours to thaw and a 10-lb. turkey requires five hours.

• 4

  Drain the sink every 30 minutes and refill with cold water.

• 5

  Unwrap the turkey and cook it as soon as it is thawed. The USDA warns against refreezing a turkey thawed with cold water.

Microwave

• 1

  Unwrap the turkey and place it on a dish that is microwave-safe.

• 2

  Place the bird in the microwave.

• 3

  Check your microwave's manual for the number of minutes per pound to safely thaw your turkey. Each brand of microwave has different power levels and different requirements. Follow these directions exactly. If you are unsure of your microwave's requirements, use a different method to thaw your turkey.